Tuna Niçoise Salad

This is the perfect dish to keep those January healthy eating intentions going. It will also bring some much-needed summery vibes to your dinner table during these dark nights. For me, tasty salads are all about the dressing. If you nail the dressing then your salad will be delicious regardless of what goes into it. This anchovy basil dressing is so good and dresses everything beautifully. I like my eggs more on the hard boiled side because I have a thing about gooey yolks (don’t judge me please) and I also like my tuna steaks just on the blushing side but feel free to cook them less if you’re more of a rare tuna person.

Serves 4
1. First marinade your halved cherry tomatoes in some olive oil, balsamic, sea salt flakes and pepper at room temperature. This just helps them to taste extra yummy.
2. Next make the dressing. Put the leaves from a big bunch of basil in a small food processor with 6 anchovy fillets, a good squeeze of lemon, lots of pepper and olive oil and a splash of water. Blitz until smooth.
3. Reserve a third of the dressing to rub over the tuna steaks and pour the rest into a bowl. Add 1 heaped tsp wholegrain mustard, 1 tbsp red wine vinegar and 1/2 tsp garlic granules. Mix well and season to taste.
4. Rub the rest of the marinade over the tuna steaks.
5. Boil 4 eggs until cooked to your liking and add to a large bowl with some boiled new potatoes, cooked green beans, capers, halved kalamata olives, pickled red onions, the marinaded tomatoes and some salad leaves of your choosing. Pour over the dressing and mix well.
6. Fry your tuna steaks in a hot pan until cooked to your liking and leave to rest for a few minutes before slicing. Pile the salad into bowls, top with the sliced tuna and serve with lemon wedges on the side.